Mom’s Orange Oatmeal Raisin Muffins

OK, folks, I’m sharing one of my favourite recipes of all time with you today. I’ve been making these muffins for, like, a gazillion years, and I haven’t found a muffin recipe that I love more. My nana made these muffins when I was little, and then my mom made them all the time when I was a teenager, and now that I’m the grown-up, they’re MY go-to muffins when I’m in a muffin-making mood. Hence the name Mom’s Orange Oatmeal Raisin Muffins; the moms in my family have been making them forever. Don’t you love a classic family recipe like that?

The recipe is really easy, (you’ll memorize it in now time), and they’re just plain DELICIOUS.

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I’m a bit of an orange fanatic so the whole orange, oatmeal and raisin thing is totally dreamy for me, but I’m not the only one who loves these muffins around here. My hubby, my boys AND the hooligans all go nuts for them too.

If you serve these muffins all warm and steamy, straight from the oven, you’ll think you’ve died and gone to heaven. And I can pretty much guarantee you won’t be able to eat just one. That’s ok. They’re not huge. Go ahead! Have a second!

Ingredients for Oatmeal Orange Raisin Muffins:

1 c. Quick Oats

1/2 cup orange juice (from the jug in your fridge – not fresh squeezed, although that might work too)

1/2 cup boiling water

1/2 cup butter

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

1 tsp vanilla

1 cup raisins

1 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Mix the first 3 ingredients (the oatmeal, orange juice and boiling water) in a small bowl, and let sit 15 minutes.

In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Add in the raisins, and when 15 minutes is up, dump in your oatmeal mixture. Stir well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Stir well.

Add these dry ingredients to the wet, and fold gently until everything is just moist.

Do not over stir!

The secret to a light, fluffy muffin is to mix the wet and dry ingredients gently until the dry ingredients are just moistened. Do not beat the lumps out of the batter. That works with a cake, but if you over-beat your muffin mixture, you’ll end up with a tough muffin. And nobody wants a tough muffin, right?

Now, spoon your batter into a muffin tin, filling 3/4 full.

I always use paper liners when I’m making muffins. I suppose you could just grease your tin, but I hate scrubbing a muffin tin, so I never make muffins with out paper liners. I LOVE these non-stick parchment paper muffin liners. (affiliate link)

They truly are NON-STICK.

The muffins practically fall out of them. I love that ’cause there’s nothing worse than half of your muffin sticking to the liner when you peel it off, know what I mean?

Bake 350º F for 20 minutes.

Oven temps may vary, but they’re done when you stick a knife or toothpick in, and it comes out clean.